Monday, July 16, 2012

Salsa Saturday

Besides playing lots of games in the apartment all weekend, Jay and I took our first attempt to make homemade salsa. I’ll be honest and say I ended up draining the first batch because I added waay too much lime. Oops! But I think in the end I got it down.

Homemade Pico de Gallo


  • 1/4 of a Lime
  • 1/2 small Red Onion
  • 3 stems of Fresh Cilantro
  • 2 medium size Tomatoes
  • 1 tsp. Kosher Salt
  • 1/2 Jalapeño

Step One. Dice all of your ingredients. They don’t need to be tiny, but they need to be a good size to throw in your food processor. Since I used my mini prep, this step was essential!

Also note that the hottest part of the Jalapeño are the seeds. Make sure you de-rib the jalapeño and fully rinse all the seed off.

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Step Two. Combine all ingredients (except the lime and salt) in your food processor.

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Step Three. Squeeze 1/4 of a lime on last and sprinkle on salt.

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Step Four. Pulse on low until the combination is well mixed.

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Step Five. Refrigerate for at least 30 minutes. The longer, the better. This step is essential to let all the flavors mix.

Step Six. Enjoy with your favorite chip!

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Have you made salsa at home? How do you make it?